Ingredients

The following ingredients have 14 Servings
  • 1 package(s) (12-ozs) corkscrew pasta
  • 1 can(s) pineapple chunks in juice
  • 1 cup(s) vegetable oil
  • 1/2 cup(s) distilled white vinegar
  • 1 tablespoon(s) dijon mustard
  • 1 tablespoon(s) worcestershire sauce
  • 1 clove(s) garlic, pressed
  • - salt and pepper to taste
  • 3 cup(s) cauliflower florets
  • 3 cup(s) broccoli florets
  • 1 - red bell pepper, seeded, chunked
  • 1 cup(s) whole natural almonds, toasted

Instruction

  • Cook noodles according to package directions. Drain.
  • Drain pineapple; reserve 3 tablespoons juice for dressing.
  • For dressing, combine reserved juice, oil, vinegar, mustard, Worcestershire sauce, garlic, salt and pepper in a screw-top jar; shake well.
  • Combine noodles and cauliflower in large bowl. Pour dressing over salad; toss to coat. Cover and marinate in refrigerator overnight.
  • Add broccoli, red pepper, pineapple and almonds; toss to coat.